Ingredients
Sponge biscuit
egg
3pc
sugar
50g
1.75oz
3.35tbsp
honey
120g
4.20oz
0.48cup
8tbsp
baking soda
1tsp
vegetable oil
30g
1.01fl oz
flour
170g
5.95oz
0.68cup
11.39tbsp
salt
pinch
The cream
sour cream
300g
10.50oz
1.20cup
20tbsp
cream cheese
150g
5.25oz
0.60cup
10tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
powdered sugar
70g
2.45oz
0.28cup
4.69tbsp
walnuts
75g
2.63oz
0.30cup
5tbsp
Method
- Mix the sugar, salt and the eggs, and beat until light and fluffy.
- Separately sift flour with baking soda.
- Pour liquid honey and vegetable oil into the eggs, and mix.
- Carefully introduce the flour mixture using a spatula to keep the volume.
- Grease a sheet of parchment with vegetable oil, and spread the dough evenly.
- Bake it in the oven for 15 minutes at 356F (180C).
- Roast the walnuts, and cut into pieces.
- Cover the finished sponge biscuit with a sheet of parchment, then turn it over and remove the sheet of parchment on which it was baked.
- Cut off the uneven edges of the sponge biscuit, and grind them into crumbs using a blender.
- For the cream, mix all the ingredients in a bowl: cold cream cheese, sour cream, powdered sugar and vanilla sugar. Beat with a mixer until homogeneous.
- Spread 2/3 of the cream over the sponge biscuit, then sprinkle with walnuts, and roll up the roll.
- Top the roll with the remaining cream, and sprinkle with biscuit crumbs.
- Place the roll in the fridge for at least 4 hours.
